INGREDIENTS
°300g sugar
°300g flour
°35 cl of oil
°25 cl buttermilk)
°1 teaspoon vanilla
°3 cl of red food coloring
°2 eggs
°1 tablespoon cocoa
°1 teaspoon(s) of salt
°1 teaspoon baking soda
°1 teaspoon(s) of vinegar
+For the topping
°225g philadelphia cream cheese
°115g unsalted butter
°450g icing sugar
°1 teaspoon vanilla
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INSTRUCTIONS
Prepare two round molds lined with lightly buttered and floured parchment paper.
Preheat the oven to 175°C.
Sift together flour, cocoa also salt.
Mixing buttermilk, vanilla also red food coloring.
In food processor, beating sugar, oil, eggs 1 by 1, half flour, adding very red buttermilk also the other half of flour.
In separate container, mixing vinegar also baking soda & adding it to dough at the last moment.
Finally, divided dough to two molds and bake.
After half an 1h, push a toothpick to cake, it should come out with crumbs.
Leave to cool for 5 mn also unmold.
+The topping:
In food processor, beating butter, adding vanilla also cream cheese.
While it is very soft, adding icing sugar to mix is very light also very white.
Cover the first cake with a third of the topping, place the other cake on top and cover the entire cake with the rest of the topping.
Refrigerate for some h .
